Per the many requests that were sent to us as a result of our September 2016 post, this is the recipe for our Mexican Style Tilapia Stew:
6 tilapia fillets cut into 2” chunks
Salt and pepper
6-8 red potatoes cut into chunks
4-6 corn cobs broken in half
1 large yellow onion-chopped to preference
3-4 cloves of garlic roughly minced
Bunch of cilantro coarsely chopped
15 oz can of diced tomatoes ( flavored if desired)
Put potatoes in a large soup pot, cover with water and salt. Bring to boil and then add the corn. Cook until potatoes are just tender.
While the potatoes are coming to a boil, place the fish in a shallow platter, season with salt and pepper and squeeze juice of two limes on the fish and toss.
Remove potatoes and corn and preserve the liquid.
Carefully (may be hot) wipe out the pot and heat olive oil (2-3 tablespoons to coat the pan) and then add the onion, garlic and sauté for about 2 minutes. Then add the chili powder, cumin, and thyme. Stir and lightly brown the seasonings.
Add the can of tomatoes and ¾ bunch of the cilantro. Cook for about 4 minutes then add the potatoes, corn, and the cooking liquid back to the pot (use as much liquid as you like).
Carefully add the fish with the lime juice. Simmer until the fish is cooked thoroughly for about 7 minutes.
Serve in bowls with sliced lime, chopped cilantro, onion and warm tortillas on the side.
Yours should be as delicious as ours: